QUALITY CHANGES IN WHOLE GUTTED SALMON DURING STORAGE AT ULTRA LOW TEMPERATURE STORAGE (SUPERFREEZING)
Category
Academic article
Language
English
Author(s)
- Erlend Indergård
- Bjarne Malvik
- Per Egil Gullsvåg
Year
2011Published in
Actes du Congrès International du Froid de l’IIF
ISSN
1025-9031
Volume
23
Page(s)
1862 - 1870
View this publication at Norwegian Research Information Repository